Coconut Snack Cake
By Amanda LuchtelPublished on June 21, 2022
Time
1¼ hours, plus 1½ hours cooling
Yield
Serves 9
Ingredients
Coconut Cake
1½ cups (7½ ounces/213 grams) all-purpose flour 1½ teaspoons baking powder ¾ teaspoon table salt 1¼ cups cream of coconut ½ cup whole milk 2 large eggs, lightly beaten3 tablespoons unsalted butter, melted and cooled1½ teaspoons vanilla extract ½ teaspoon coconut extract ¾ cup (2¼ ounces/64 grams) sweetened shredded coconut, toasted, dividedCream Cheese Frosting
8 ounces (227 grams) cream cheese, cut into 8 pieces1 cup (4 ounces/113 grams) confectioners' sugar 4 tablespoons unsalted butter, softened ¼ teaspoon coconut extract ⅛ teaspoon table saltBefore You Begin
We tested this recipe using Coco López brand cream of coconut, which is often found in the soda and drink-mix aisle of the grocery store. Make sure to shake or stir it well before using, because it separates as it stands. To toast the coconut, spread it on a rimmed baking sheet and bake in a 325-degree oven, stirring often, until golden brown, about 15 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Whisk flour, baking powder, and salt together in large bowl; set aside. Whisk cream of coconut, milk, eggs, melted butter, vanilla, and coconut extract together in second large bowl. Whisk coconut mixture into flour mixture until fully combined. Gently stir in ½ cup toasted coconut until evenly distributed.
- Pour batter into prepared pan. Bake until toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Transfer pan to wire rack and let cake cool completely in pan on wire rack, about 1½ hours. Using foil overhang, lift coconut cake out of pan and transfer to cutting board; discard foil.
- Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl with rubber spatula as needed.
- Spread frosting evenly over surface of cake. Sprinkle frosting evenly with remaining ¼ cup toasted coconut. Serve. (Frosted cake can be covered with plastic wrap and refrigerated for up to 2 days.)
for the coconut cake
for the cream cheese frosting
Time
1¼ hours, plus 1½ hours coolingYield
Serves 9Ingredients
Coconut Cake
Cream Cheese Frosting
Test Kitchen Techniques
Ingredients
Coconut Cake
Cream Cheese Frosting
Test Kitchen Techniques
Ingredients
Coconut Cake
Cream Cheese Frosting
Test Kitchen Techniques
Why This Recipe Works
Coconut layer cake, a Southern favorite, is taken to a whole new level with our simple stir-together coconut snack cake using minimal equipment. We used the right combination of sweetened shredded coconut, cream of coconut, and coconut extract to make a cake that was layered with flavor—and not fuss— and hit all the right tropical notes. Mild sweetened shredded coconut offered a balanced coconutty base and texture to the cake. At the same time, just ¼ teaspoon of coconut extract boosted the coconut flavor without becoming too overwhelming. Cream of coconut—a heavily sweetened, emulsified product used in desserts and cocktail mixes—provided enough sweetness for this snack cake that no additional sugar was needed. We whipped up a cream cheese frosting in the food processor for a salty, tangy, sweet topping to our coconutty confection and then sprinkled more toasted coconut on top for a nutty, sweet crunch.
Before You Begin
We tested this recipe using Coco López brand cream of coconut, which is often found in the soda and drink-mix aisle of the grocery store. Make sure to shake or stir it well before using, because it separates as it stands. To toast the coconut, spread it on a rimmed baking sheet and bake in a 325-degree oven, stirring often, until golden brown, about 15 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Whisk flour, baking powder, and salt together in large bowl; set aside. Whisk cream of coconut, milk, eggs, melted butter, vanilla, and coconut extract together in second large bowl. Whisk coconut mixture into flour mixture until fully combined. Gently stir in ½ cup toasted coconut until evenly distributed.
- Pour batter into prepared pan. Bake until toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Transfer pan to wire rack and let cake cool completely in pan on wire rack, about 1½ hours. Using foil overhang, lift coconut cake out of pan and transfer to cutting board; discard foil.
- Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl with rubber spatula as needed.
- Spread frosting evenly over surface of cake. Sprinkle frosting evenly with remaining ¼ cup toasted coconut. Serve. (Frosted cake can be covered with plastic wrap and refrigerated for up to 2 days.)
for the coconut cake
for the cream cheese frosting
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